These little crunchy party snacks are the perfect as a starter with a garden salad or as a party plate. I typically use Swiss and Parmesan cheese for my tarts but this recipe is great when you have leftover cheese you need to use up.

Method:Pre Heat oven to 180'c. Line a tray with baking paper.Place potatoes in a saucepan, cover with water. Bring to the boil. Reduce heat and simmer for 5 minutes or until almost tender. Drain and rinse with cold water. Cut into thin slices.Cut each pastry sheet into 9 rectangles. Score each rectangle about 1/8-inch from edge. Prick the inside of the square all over with a fork. chill 10 minutes.Arrange 3-4 potato slices onto each pastry piece and sprinkle with salt. Combine cheese and rosemary. Sprinkle cheese mixture over each tartlet. Bake for 15 minutes or until golden and crispy.